Plains Edition Recipes 11-13-10 | TheFencePost.com
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Plains Edition Recipes 11-13-10

From the kitchen of: Ethel Williams, Papillion, Neb.

1/2 lb. lean ground beef

1 c. chopped onion, divided

3 cloves garlic, minced & divided

2 tsp. dried oregano leaves, divided

20 saltine crackers, finely crushed

1 egg, lightly beaten

1 Tbsp. vegetable oil

2 cans (14 oz. ea.) reduced sodium beef broth

1 can (14-1/2 oz.) stewed tomatoes, undrained

1 pkg. (10 oz.) frozen chopped spinach, thawed & well-drained

Combine meat, 1/4 cup of the onion, 1/3 of the garlic, 1/2 tsp. of oregano in large bowl. Add cracker crumbs and egg. Mix well. Shape into 1″ balls; set aside. Cook and stir remaining 3/4 cup onion and remaining garlic in hot oil in dutch oven or large sauce pan on med-high heat 3-5 minutes. Add broth and tomatoes with their liquid, spinach and the remaining oregano; bring to a boil. Add meatballs. Reduce heat to low; cover. Simmer 20-25 minutes until meatballs are cooked through.

From the kitchen of: Ethel Williams, Papillion, Neb.

1/2 lb. lean ground beef

1 c. chopped onion, divided

3 cloves garlic, minced & divided

2 tsp. dried oregano leaves, divided

20 saltine crackers, finely crushed

1 egg, lightly beaten

1 Tbsp. vegetable oil

2 cans (14 oz. ea.) reduced sodium beef broth

1 can (14-1/2 oz.) stewed tomatoes, undrained

1 pkg. (10 oz.) frozen chopped spinach, thawed & well-drained

Combine meat, 1/4 cup of the onion, 1/3 of the garlic, 1/2 tsp. of oregano in large bowl. Add cracker crumbs and egg. Mix well. Shape into 1″ balls; set aside. Cook and stir remaining 3/4 cup onion and remaining garlic in hot oil in dutch oven or large sauce pan on med-high heat 3-5 minutes. Add broth and tomatoes with their liquid, spinach and the remaining oregano; bring to a boil. Add meatballs. Reduce heat to low; cover. Simmer 20-25 minutes until meatballs are cooked through.

From the kitchen of: Ethel Williams, Papillion, Neb.

1/2 lb. lean ground beef

1 c. chopped onion, divided

3 cloves garlic, minced & divided

2 tsp. dried oregano leaves, divided

20 saltine crackers, finely crushed

1 egg, lightly beaten

1 Tbsp. vegetable oil

2 cans (14 oz. ea.) reduced sodium beef broth

1 can (14-1/2 oz.) stewed tomatoes, undrained

1 pkg. (10 oz.) frozen chopped spinach, thawed & well-drained

Combine meat, 1/4 cup of the onion, 1/3 of the garlic, 1/2 tsp. of oregano in large bowl. Add cracker crumbs and egg. Mix well. Shape into 1″ balls; set aside. Cook and stir remaining 3/4 cup onion and remaining garlic in hot oil in dutch oven or large sauce pan on med-high heat 3-5 minutes. Add broth and tomatoes with their liquid, spinach and the remaining oregano; bring to a boil. Add meatballs. Reduce heat to low; cover. Simmer 20-25 minutes until meatballs are cooked through.


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